How to make pork and cabbage buns


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\”Summer is coming soon, the temperature in the south has 25 during the day, 25 days have been 25 during the day. The above degree is very suitable for making buns. I haven’t made buns in winter, which is a bit rusty. \”

ingredients details

Main ingredients
  • ]
  • Ordinary flour A moderate amount
  • Yeast A moderate amount
  • Pork

  • A moderate amount
  • Cabbage

A moderate amount

Auxiliary materials

  • Ginger A little
  • Salt A little
  • White sugar A little
  • A little
  • Raw powder

  • A little
  • pepper powder

  • A little Tip of pepper
  • A little

  • Cooking wine A little
  • ]


A little

  • Salted fresh flavor
  • steaming process
  • Time

  • Ordinary difficulty

The practice of pork cabbage buns

  • 猪肉白菜包子的做法步骤:1

  • 猪肉白菜包子的做法步骤:2



  • Prepare flour and yeast water (put a spoonful of sugar in warm water, remove yeast powder, and settle for 4 to 5 minutes).

  • 猪肉白菜包子的做法步骤:3


    Pour the yeast water

  • 猪肉白菜包子的做法步骤:4

    Stir well with chopsticks

  • 猪肉白菜包子的做法步骤:5

    kneading into soft and hard, smooth and smooth with your hands The dough is covered with plastic wrap for 30 to 40 minutes (it takes more than an hour in winter).

  • 猪肉白菜包子的做法步骤:6


    Preparation ]


    Pork stomped into mud

  • 猪肉白菜包子的做法步骤:7

    Put in salt, sugar, soy sauce, ginger mud, pepper, pepper, pepper, pepper, pepper, pepper , Stir in one direction of cooking wine, raw powder, and oil.

  • 猪肉白菜包子的做法步骤:8

    Wash the cabbage, put it in boiling water, remove the cold water, squeeze the cabbage Put some salt and oil and mix (just put a little salt, you can not put salt if the meat is salty enough).

  • 猪肉白菜包子的做法步骤:9

    Cut the cabbage and put it in one direction in the meat filling

  • 猪肉白菜包子的做法步骤:10

    The dough is sent to a honeycomb, exhausting.

  • 猪肉白菜包子的做法步骤:11

    Roll into a round piece and wrap it in cabbage pork stuffing

  • [
    [ 123] 猪肉白菜包子的做法步骤:12

    Put it in the pot for the second fermentation after the forming (put cold water underneath, fermentation for about 20 minutes, turn on fire for 25 to 30 minutes after fermentation, turn off the fire and quiet Open the lid after five minutes).


1. The dough cannot be rubbed too much water to knead.

2. Do not open the lid immediately after steaming. It will shrink back.


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